I came across this recipe in Anna Del Conte’s memoirs, Risotto with Nettles. I haven’t as yet found a child who doesn’t like it. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Cook the spaghetti in plenty of boiling salted water, according to the packet instructions.
When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve.
Reserve a cup of pasta water; then drain the pasta and pour the Marmite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required.
Serve with plenty of grated parmesan cheese.